2/3 cup (130 g) dark brown sugar
2/3 cup (160 ml) evaporated milk
2 teaspoons (10 ml) pure vanilla extract
3 tablespoons (42 ml) oil
1 teaspoon (3.5 g) yeast
1 cup (130 g) all purpose flour
1/4 cup (32 g) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Line a 8 inch (20 cm) bamboo steamer basket (or cake pan that's at least a couple inches
deep) with parchment paper.
Trim off any excess paper but leave about 1/2 inch overhang to easily lift out the cake later after steaming.
Set aside. Whisk everything except for the dry ingredients together in a large bowl.
Set aside and rest at room temperature or ~1-1/2 hrs until foamy.
In the meantime, sift together dry ingredients in a separate bowl.
Once egg-yeast mixture is foamy on top and "bloomed", strain through a
fine mesh sieve into a large bowl.
Sift over dry ingredients once more to ensure that the cake is light and airy.
Whisk until just combined and clump-free but being careful not to overmix and create
a tough cake.
Pour into prepared steamer basket or baking pan.
Allow batter to rest for another 30 min.
Pour ~1/2 inch of water into a large wok or pan that's able to house your steamer basket or cake pan.
Make sure the wok or pan also has a lid to cover and steam the cake.
Once the water is at a rolling boil, steam cake over medium high heat for ~25-30
min. or until risen and springs back when gently pressed.
Eat fresh out the of steamer while still piping hot! Make sure to heat any leftover sponge cake either in the microwave or re-steamed in a pan. Enjoy!
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